以鲜鸡蛋为原料，分析了腌制温度、时间和盐水浓度对咸蛋品质的影响。
The effects of pickling temperature, time and concentration of salt solution on maturation of salted eggs were investigated.
在盐水浓度为2.5 ~ 25%的范围内，对孔隙度的实验室测定基本没有影响。
When salinity is in range of 2.5-25%, it has no influence on porosity measured in lab.
以鲜鸡蛋为原料，采用盐水腌制法，研究腌制温度、时间和盐水浓度对咸蛋成熟度的影响。
The effects of pickling temperature, time and concentration of salt solution on maturation of salted eggs were investigated.
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